6 Sept 2012

Creamy Chicken Korma | Kozhi Kari Kadhai Kurma With Almond Cashew

சிக்கன் குருமா | Kozhi Kari Kurma
Chicken Kurma
Recipe :

Creamy Chicken Korma | Kozhi Kari Kadhai Kurma With Almond Cashew

Prep Time: 15 minutes
Cook time: 30 to 40 minutes
Recipe Cuisine: Indian
Recipe Category: Kurma
Serves: 3 to 4 persons

About The Recipe:

Creamy Kadhai Chicken Kurma | Kozhi Kari Kadhai Kurma Recipe - Usually kadhai recipe as more tastier than the pressure cooked recipes. Believe me its really true. It is one of the rich recipe, because I used cashews | munthiri, almonds | badam, fresh cream and poppy seeds | kasa kassa. Along with simple spices and easy ingredients. Let see how to make this creamy chicken kurma in a kadhai and follow the recipe as below...

Ingredients :

Chicken Kurma Ingredients
Chicken - 500 gm (washed, medium size)
Curd - 3 tbsp
Ginger Garlic Paste - 1 tsp
Poppy Seeds - 1 tsp
Coconut - 3 tbsp (chopped)
Cashews - 10 to 15 no (blanced)
Badam - 6 to 8 no (blanched, De-skinned)
Cinnamon Stick - 2"
Cloves - 5 no
Cardamom - 3 no
Bay Leaf - 1 no
Cumin Seeds - 1\2 tsp
Onion - 1 no (chopped)
Tomato - 1 no (chopped)
Red Chili Powder - 1 and 1\2 tsp
Turmeric Powder - 1\4 tsp
Fresh Cream - 2 tbsp
Coriander Leaves - 2 tbsp
Oil or Butter - 3 tbsp
Salt to Taste.
Method :
Preparation: First marinate the chicken pieces with the curd, ginger garlic paste and some salt for and hour. Grind the poppy seeds, coconut, blanched badam | almond and blanched cashews into fine paste and keep aside.
To make the creamy chicken kurma, heat the oil in a heavy bottom kadhai and roast the cinnamon stick, cloves, cardamom, bay leaf and cumin seeds. Add the onion and saute till the onion turn slightly golden colour. Add the tomato and saute till the tomato turns tender. Then add the marinated chicken pieces, mix well and cook for about five minutes. Add the red chili powder, turmeric powder and required salt, saute for an minute. Add two cups of water, mix well and bring to boil. Cook for about twenty to twenty five minute or till fully cooked.
Then add the ground cashew-badam paste mixture, mix well and cook for another five minutes. Finally add the fresh cream and coriander leaves, mix well and serve.

Chicken Kurma
Notes: Use heavy bottom kadhai to cook more tastily. This recipe contains curd, badam and cashews, so it will easily burnt at bottom, so keep stirring frequently.
Serving Suggestion: Serve the creamy chicken kurma with the chapati or dosai. It goes well with tiffins.
Page: Collection Of Chicken Recipes.
Variation: You can also try with mutton or boiled egg, but the cooking time will vary for each.
If you like this recipe: You will like also creamy coconut milk chicken.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook.

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